Though born in Australia, Cru Kitchen & Bar’s executive chef Paul Carrington draws upon culinary traditions the world over to craft his restaurant’s upscale eats. He whips duck livers into creamy mousses, tops flatbreads with mushrooms and walnut pesto, and crowns wagyu-beef burgers with a smoky bacon-beer jam of his own concoction. Paul’s global emphasis carries over to brunch as well, where he smothers black-bean burgers in chipotle mayo and stuffs Hong Kong omelets with pork belly, scallions, and pickled fennel. An extensive selection of cocktails—such as the Monkey Business' blend of rum, egg whites, and banana—counterpoints each feast, as do the dining room's elegant fireplaces and chandeliers. In the summer, Cru Kitchen & Bar opens the patio for al fresco dining and Casual Friday Supreme Court hearings.